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Food Processing Handbook

Brennan, James G

1. Aufl., 2006

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Optimisation of high temperature puffing of potato cubes using response surface methodology

Journal of food engineering, 2004-02, Vol.61 (2), p.153-163

2004

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Changes in structure, density and porosity of potato during dehydration

Journal of food engineering, 1995, Vol.24 (1), p.61-76

1995

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A mathematical model of simultaneous heat and moisture transfer during drying of potato

Journal of food engineering, 1995, Vol.24 (1), p.47-60

1995

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Molecular Minerals™: Lyophillic Colloids for Ceramists

Journal of the American Ceramic Society, 2006-06, Vol.89 (6), p.1809-1815

2006

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Chalcogen-Rich Lanthanide Clusters: Cluster Reactivity and the Influence of Ancillary Ligands on Structure

Journal of the American Chemical Society, 2001-12, Vol.123 (48), p.11933-11939

2001

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Residual cyanogens, chemical composition and aflatoxins in cassava flour from Tanzanian villages

Food chemistry, 2000-07, Vol.70 (1), p.45-49

2000

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A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes

Journal of food engineering, 2001-06, Vol.48 (4), p.361-367

2001

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polymeric Cd(Se-2-NC5H4)2 and Square Planar Hg(Se-2-NC5H4)2: Volatile CVD Precursors to II-VI Semiconductors

Inorganic chemistry, 1994-08, Vol.33 (17), p.3711-3714

1994

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Lanthanide-Group 12 Metal Chalcogenolates: A Versatile Class of Compounds

Inorganic chemistry, 1995-10, Vol.34 (21), p.5327-5334

1995

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Heterometallic Eu/M(II) Benzenethiolates (M = Zn, Cd, Hg): Synthesis, Structure, and Thermolysis Chemistry

Inorganic chemistry, 1995-11, Vol.34 (23), p.5919-5924

1995

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Moisture sorption isotherm characteristics of plantain ( Musa, AAB)

Journal of food engineering, 2000-05, Vol.44 (2), p.79-84

2000

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Physicochemical properties of high pressure treated wheat gluten

Food chemistry, 1998-10, Vol.63 (2), p.215-220

1998

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Effect of processing methods on nutrients and anti-nutritional factors in cowpea

Food chemistry, 1997, Vol.58 (1), p.59-68

1997

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Heterometallic Lanthanide−Group 14 Metal Chalcogenolates

Inorganic chemistry, 1997-10, Vol.36 (22), p.5064-5068

1997

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Near-Infrared Optical Characteristics of Chalcogenide-Bound Nd3+ Molecules and Clusters

Chemistry of materials, 2007-06, Vol.19 (12), p.2937-2946

2007

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Trivalent Lanthanide Chalcogenolates: Synthesis, Structure, and Thermolysis Chemistry

Inorganic chemistry, 1995-06, Vol.34 (12), p.3215-3219

1995

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Heteroleptic Lanthanide Compounds with Chalcogenolate Ligands: Reduction of PhNNPh/PhEEPh (E = Se or Te) Mixtures with Ln (Ln = Ho, Er, Tm, Yb). Thermolysis Can Give LnN or LnE

Inorganic chemistry, 2001-01, Vol.40 (1), p.140-145

2001

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The influence of moisture content and temperature on the specific heat of potato measured by differential scanning calorimetry

Journal of food engineering, 1993, Vol.19 (3), p.303-310

1993

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Air-drying characteristics of plantain ( Musa AAB)

Journal of food engineering, 1998-08, Vol.37 (2), p.233-242

1998

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A proposed mechanism of high temperature puffing of potato. Part II. Influence of blanching and initial drying on the permeability of the partially dried layer to water vapour

Journal of food engineering, 2001-06, Vol.48 (4), p.369-378

2001

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Bulk and nanostructure Group II-VI compounds from molecular organometallic precursors

Chemistry of materials, 1990-07, Vol.2 (4), p.403-409

1990

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Food Processing Handbook

2nd Edition, 2011

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Pyridine Coordination Complexes of the Divalent Ytterbium Chalcogenolates Yb(EPh)2 (E = S, Se, Te)

Inorganic chemistry, 1994-06, Vol.33 (13), p.2743-2747

1994

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Early- and Late-Lanthanide Pyridinethiolates: Synthesis, Redox Stability, and Structure

Inorganic chemistry, 1997-12, Vol.36 (25), p.5772-5776

1997

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Food Processing Handbook

Optimisation of high temperature puffing of potato cubes using response surface methodology

Changes in structure, density and porosity of potato during dehydration

A mathematical model of simultaneous heat and moisture transfer during drying of potato

Molecular Minerals™: Lyophillic Colloids for Ceramists

Chalcogen-Rich Lanthanide Clusters: Cluster Reactivity and the Influence of Ancillary Ligands on Structure

Residual cyanogens, chemical composition and aflatoxins in cassava flour from Tanzanian villages

A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes

polymeric Cd(Se-2-NC5H4)2 and Square Planar Hg(Se-2-NC5H4)2: Volatile CVD Precursors to II-VI Semiconductors

Lanthanide-Group 12 Metal Chalcogenolates: A Versatile Class of Compounds

Heterometallic Eu/M(II) Benzenethiolates (M = Zn, Cd, Hg): Synthesis, Structure, and Thermolysis Chemistry

Moisture sorption isotherm characteristics of plantain ( Musa, AAB)

Physicochemical properties of high pressure treated wheat gluten

Effect of processing methods on nutrients and anti-nutritional factors in cowpea

Heterometallic Lanthanide−Group 14 Metal Chalcogenolates

Near-Infrared Optical Characteristics of Chalcogenide-Bound Nd3+ Molecules and Clusters

Trivalent Lanthanide Chalcogenolates: Synthesis, Structure, and Thermolysis Chemistry

Heteroleptic Lanthanide Compounds with Chalcogenolate Ligands: Reduction of PhNNPh/PhEEPh (E = Se or Te) Mixtures with Ln (Ln = Ho, Er, Tm, Yb). Thermolysis Can Give LnN or LnE

The influence of moisture content and temperature on the specific heat of potato measured by differential scanning calorimetry

Air-drying characteristics of plantain ( Musa AAB)

A proposed mechanism of high temperature puffing of potato. Part II. Influence of blanching and initial drying on the permeability of the partially dried layer to water vapour

Bulk and nanostructure Group II-VI compounds from molecular organometallic precursors

Food Processing Handbook

Pyridine Coordination Complexes of the Divalent Ytterbium Chalcogenolates Yb(EPh)2 (E = S, Se, Te)

Early- and Late-Lanthanide Pyridinethiolates: Synthesis, Redox Stability, and Structure

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